OCTOPUS with ONION salad SECOND COURSE or SEAFOOD STARTER, easy and delicious seafood dish, perfect for celebrations, great for Christmas or Christmas Eve and of course for any seafood menu occasion.
Delicious octopus with onion salad, a perfect second course also great as a starter, finger-licking good, if you love this kind of dish, try it as it’s excellent.
Very simple to prepare octopus with onion salad, light and tasty with few calories, it cooks in about an hour and is very tender, mine was previously frozen because it was quite large.
Follow me in the kitchen today for octopus with onion salad!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 4.4 lbs Octopus
- 3 Red Tropea Onions
- as needed Arugula
- 4 Potatoes
- cups White Wine Vinegar (half)
Preparation
Clean the octopus, empty the head by turning it inside out like a sock, remove the beak and eyes.
Place it in a pot with one or two glasses of water.
Cook it for about 1 hour with the lid closed on a low flame or as you are used to.
Turn off the heat, drain it but do not discard the water, place it in a glass or ceramic container and keep it in the freezer for at least half an hour.
Wash, peel, and cut the potatoes into chunks and cook them for about 20 minutes in a pot with water.
Slice the onions, put them in a pot with water and a few tablespoons of vinegar, and cook for 3-4 minutes.
Drain them with a slotted spoon and transfer them to a pan, cook them with a dash of oil for 5-6 minutes.
Cut the octopus into pieces, being careful not to detach the skin, which should adhere well in the freezer.
Arrange it in a salad bowl with the onions, arugula, and potatoes, season with a little of its water and oil.
Bon appétit
Art in the Kitchen recommends
Octopus with onion salad, easy and delicious seafood main or starter.
You can enrich the dish with the addition of black olives or grilled peppers.
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